Coconut Shrimp with Sweet Chili Mayo: A Crispy Tropical Delight
These crispy Coconut Shrimp with Sweet Chili Mayo will transport your taste buds to a tropical paradise with every bite. The golden-brown coconut crust gives way to juicy, tender shrimp, while the sweet and spicy dipping sauce adds the perfect finishing touch. Whether you’re hosting a summer party or craving restaurant-quality seafood at home, this recipe delivers impressive results with straightforward techniques.
The magic of this dish lies in its perfect balance of textures and flavors. Crispy shredded coconut meets plump shrimp, while the creamy mayo-based sauce provides a cooling contrast to the slight heat from the chili. This crowd-pleasing appetizer works equally well for casual gatherings and elegant dinner parties, proving that sometimes the simplest combinations create the most memorable dishes.
Quick Recipe Highlights
- Flavor Profile: Sweet coconut pairs perfectly with savory shrimp, while the spicy mayo adds a tangy kick that balances the richness.
- Texture: The crispy coconut coating contrasts beautifully with the tender shrimp inside, creating a satisfying mouthfeel in every bite.
- Aroma: Toasted coconut and fresh shrimp create an irresistible fragrance that will have everyone gathering in the kitchen.
- Visual Appeal: Golden-brown coconut crust with plump pink shrimp makes for an Instagram-worthy presentation.
- Skill Level Needed: Basic frying skills required, but the process is straightforward with our step-by-step guidance.
- Special Equipment: A deep fry thermometer helps maintain perfect oil temperature for consistent results.
Recipe Overview
- Difficulty Level: While deep-frying requires some attention, this recipe breaks down the process into manageable steps for home cooks of all levels.
- Category: Perfect as an appetizer, party snack, or light main course when served with a fresh salad.
- Cuisine: Inspired by tropical beachside cuisine with Asian fusion influences in the dipping sauce.
- Cost: Mid-range ingredients make this an affordable luxury for special occasions.
- Season: Ideal for summer entertaining but delicious year-round when you crave tropical flavors.
- Occasion: Works for game day snacks, cocktail parties, or as a special weeknight treat.
Why You’ll Love This Coconut Shrimp Recipe
The irresistible combination of textures makes these coconut shrimp truly special. The crispy exterior gives way to perfectly cooked shrimp inside, creating a satisfying contrast that keeps you reaching for more. Unlike many fried foods, the coconut adds natural sweetness that prevents the dish from feeling heavy, while the panko breadcrumbs ensure maximum crunch.
Preparation is surprisingly simple for such an impressive result. With our foolproof breading station setup and temperature guidelines, you’ll achieve restaurant-quality frying at home. The ingredients are easy to find at any grocery store, and the recipe scales beautifully whether you’re cooking for two or hosting a crowd.
Nutritionally, shrimp provides lean protein and important minerals like selenium and iodine. While fried, the coconut adds healthy fats and fiber. For a lighter version, you can bake the shrimp with excellent results (see our variations section). The dish naturally contains no gluten when prepared as written, making it accessible to many dietary needs.
Entertaining value is off the charts with this recipe. The beautiful presentation and shareable format make it perfect for parties, while the make-ahead potential reduces last-minute stress. Guests always rave about the combination of flavors, and the dipping sauce can be prepared days in advance.
Cost-effectiveness is another major advantage. While restaurant versions often come at premium prices, homemade coconut shrimp cost a fraction while tasting even better. The ingredients keep well, so you can stock up when they’re on sale and whip up this impressive dish whenever the craving strikes.
The Recipe
Coconut Shrimp with Sweet Chili Mayo
Serves: 4
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Kitchen Equipment Needed
- 3 shallow bowls for breading station
- Deep fry thermometer
- Large heavy pot or deep fryer
- Slotted spoon or spider strainer
- Paper towel-lined plate
- Small mixing bowl
Ingredients
For the Coconut Shrimp:
- 1 lb large shrimp (16-20 count), peeled and deveined with tails on
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
For the Sweet Chili Mayo:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tsp lime juice
- 1/4 tsp garlic powder
Directions
- Pat shrimp dry with paper towels and season lightly with salt and pepper.
- Set up breading station: Place flour in first bowl, beaten eggs in second bowl, and mix panko with shredded coconut in third bowl.
- Dredge each shrimp in flour, shaking off excess. Dip in egg, then press into coconut-panko mixture to coat thoroughly.
- Heat 2 inches of oil in heavy pot to 350°F (175°C). Use thermometer to maintain temperature.
- Fry shrimp in batches (don’t overcrowd) for 2-3 minutes until golden brown. Drain on paper towels.
- For sauce: Whisk all ingredients together in small bowl. Refrigerate until serving.
- Serve shrimp warm with sweet chili mayo for dipping.
Recipe Notes
- For extra crispiness, double-dip shrimp in egg and coconut mixture.
- Baking option: Bake at 425°F (220°C) for 10-12 minutes on a greased rack.
- Make ahead: Bread shrimp and refrigerate up to 4 hours before frying.
- Gluten-free version: Use gluten-free panko and flour.
Frequently Asked Questions
Can I use unsweetened coconut?
While you can use unsweetened coconut, the sweetened variety provides better texture and the classic flavor profile. If using unsweetened, you may want to add a pinch of sugar to the breading mixture.
How do I know when the oil is hot enough?
The oil should reach 350°F (175°C) on a deep-fry thermometer. Without a thermometer, test by dropping in a small piece of breading – it should sizzle vigorously and turn golden in about 30 seconds.
Can I make these ahead for a party?
Yes! Bread the shrimp up to 4 hours ahead and refrigerate until ready to fry. The sauce can be made 2 days in advance. For best texture, fry just before serving.
What’s the best shrimp size to use?
Large (16-20 count) shrimp work best – they’re substantial enough to hold the coating but cook quickly. Jumbo shrimp may require longer cooking time.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 5-7 minutes to restore crispiness.
